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posted almost 8 years ago

Job Description


  • Continuously provides employees with verbal recognition, direction, and support.
  • Communicates with employees to keep them informed of restaurant, regional, and corporate procedures.
  • Communicates with managers to evaluate work procedures, review restaurant standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that arise.
  • Listens to comments, criticisms, and feedback from guests, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal and restaurant performance.
  • Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and guest satisfaction.
  • Monitors and coaches employees on performance, compliance with procedures, and workload.
  • Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends.
  • Investigates safety issues by interviewing those involved in an accident/event to determine causes and recommend solutions.
  • Writes notes and tracks them regarding issues, guests, etc., to keep other managers informed.
  • Teaches, coaches, and documents employees who fail to meet standards to maintain a high quality workforce.
  • Conducts meetings with employees to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, specials, events, etc.
  • Fixes minor equipment problems (e.g., light bulbs) or calls for maintenance assistance when equipment problems cannot be fixed in-house to maintain the working condition of equipment and reduce operating costs.
  • Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements.
  • Screens, tests, and interviews applicants using selection tools to assess candidates’ qualifications.
  • Places orders with vendors to maintain adequate stock of restaurant inventory.
  • Supervises deliveries by counting products and checking product quality to ensure that the billing and delivery meet amount and quality standards.
  • Meets with vendors to keep one another informed of changes and to provide feedback.
  • Reads and reviews invoices to verify accuracy and determine expenses, amount, and type of product being delivered to the restaurant.
  • Recruits new employees from within the community to staff the restaurant.
  • Balances staffing levels and labor costs to achieve a cost-effective plan.
  • Conducts cash drops, reviews credit card totals, and verifies deposit slips.
  • Completes reports to ensure accurate sales and inventory record keeping, determine goal accomplishments, and establish future business plans, goals, and sales projections.
  • Reviews restaurant equipment maintenance checklist, evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs.
  • Meets with supervisor regarding personal and restaurant performance, financial and operations data, action plans, annual business plans, profitability, and guest satisfaction.
  • Monitors and controls food and labor costs using established methods to meet goals for restaurant and region.


  • Prepares restaurant and employees for shift and ensures the restaurant is ready to be open to standards.
  • Inspects employees’ work areas for cleanliness to acknowledge employees’ work, delegate other cleaning duties, and/or okay him or her to go home.
  • Performs employees’ tasks such as preparing menu items and cleaning to ensure quality of the guest experience and to help employees.
  • Greets employees as they begin their shifts to promote an atmosphere where they feel welcomed, important, valued, and to ensure they are ready for work.
  • Inspects food items to ensure freshness and proper temperature.
  • Monitors restaurant to ensure everyone is providing quality food and service to guests and that safety and sanitation standards are being met.
  • Expedites food preparation to ensure food is prepared and delivered in a timely fashion.
  • Resolves all guest complaints by listening to their issues and finding solutions.
  • Ensures all employees follow sanitation, safety, and security procedures (e.g., panic buttons, alarms).

This description is not intended, and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or work conditions associated with the job. It is intended to be an accurate reflection of the principle job elements essential for making compensation decisions.


  • College coursework preferred; high school diploma or equivalency required.
  • Previous supervisory OR hospitality industry experience required; both preferred.
  • Proficiency communicating (speaking, reading, and writing) in English; bilingual preferred.
  • Must be at least 21 years of age.


  • Ability to move throughout the restaurant (standing, walking, kneeling, bending) for extended periods of time.
  • Manual dexterity, hand-eye coordination, and ability to work with hands above shoulders.
  • Ability to move objects (lift, balance, carry) up to 50 pounds.
  • Ability to tolerate exposure to heat (greater than 90° F), cold (less than 40° F), chemicals, and a loud/noisy environment.
  • Ability to operate potentially hazardous equipment.